Slow-Roasted Lamb Shanks with Bush Tomato and Pepperberry Sauce
Tender lamb shanks slow-cooked in a rich sauce infused with Australian bush tomato and pepperberry for a unique, earthy flavor. This australian-inspired lamb ready in about 200 minutes blends (about 1 lb each) lamb shanks, olive oil, large, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (about 1 lb each) lamb shanks
- 2 tbsp olive oil
- 1 large, diced onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 3 tbsp bush tomato paste
- 1 tsp, crushed dried pepperberry
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper and brown on all sides for 8-10 minutes, then remove and set aside.
- Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, sauté for 5-6 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute.
- Step 3: Stir in 3 tbsp bush tomato paste and 1 tsp crushed dried pepperberry, cooking for 2 minutes until aromatic.
- Step 4: Pour in 2 cups beef broth and 1 cup red wine, scraping the pot bottom to loosen browned bits. Return lamb shanks to the pot and add 2 sprigs fresh rosemary.
- Step 5: Cover pot with lid and transfer to the oven, slow roasting for 2 1/2 to 3 hours until lamb is very tender and falling off the bone.
- Step 6: Remove lamb shanks and keep warm. Reduce the sauce on the stovetop over medium heat for 10 minutes until thickened and glossy. Serve lamb shanks with the bush tomato and pepperberry sauce spooned over.
Frequently asked questions
How long does Slow-Roasted Lamb Shanks with Bush Tomato and Pepperberry Sauce take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Roasted Lamb Shanks with Bush Tomato and Pepperberry Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Roasted Lamb Shanks with Bush Tomato and Pepperberry Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Lamb Shanks with Bush Tomato and Pepperberry Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Lamb Shanks with Bush Tomato and Pepperberry Sauce?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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